Roasted Bell Peppers

Roasted Bell Peppers

Are you roasting your own peppers? You should be! This quick technique couldn’t be easier and will ensure you’ll never buy the jarred version again. Everyday Food editor Sarah Carey shows you how to store these great ingredients after they’ve been prepped.

Roasted Bell Peppers

Ingredients

4 bell peppers

3 tablespoons olive oil, plus more for drizzling

2 tablespoons red-wine vinegar

Salt and pepper

1 sprig oregano

Directions

Roast bell peppers until charred. Place in a bowl and cover with plastic, 10 minutes. Discard skin, seeds, and stems; thinly slice peppers. Toss with oil and vinegar; season with salt and pepper. Transfer mixture to a clean glass jar, add oregano, and top with additional oil to cover; secure lid.